Ingredients:
2 tablespoons butter
1 tablespoon vegetable oil
1 -2 pheasants, trussed
salt
fresh ground black pepper
14 fluid ounces chicken stock
1 1/2 tablespoons wine vinegar
1/4 teaspoon cayenne or 1/4 teaspoon red peppers
1 tablespoon butter
1 tablespoon all-purpose flour
2 -3 tablespoons dry sherry
white pepper
Directions:
Melt the first butter with the oil in a heavy, lidded pan.
Brown the pheasants on all sides.
Season lightly with the salt and black pepper.
Add the stock, vinegar, cayenne or red pepper and bring to simmering point.
Cover and cook gently for 50-60 minutes, until tender.
Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce.
Work the butter and flour together and gradually whisk small pieces into the stock, stirring constantly until it has all been absorbed.
Stir in the sherry and adjust the seasoning.
Simmer for 2 minutes, then spoon over the pheasants and serve.
Servings: 3-4
Time preparation: 10 min.
Time total: 80 min.